Comparing the Effect of HPP on the Structure and Stability of Soluble and Membrane-Bound Polyphenol Oxidase from ‘Lijiang Snow’ Peach: Multispectroscopic and Molecular Dynamics Simulation

Polyphenol oxidase (PPO) easily causes fruits and vegetables to lose their color and nutritional value. As a non-thermal process, high-pressure processing (HPP) showed different inactivation effects on endogenous enzymes. In this work, soluble PPO (sPPO) and membrane-bound PPO (mPPO) from ‘Lijiang s...

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Detalles Bibliográficos
Autores principales: Zhou, Hengle, Bie, Shenke, Li, Zi, Zhou, Linyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178523/
https://www.ncbi.nlm.nih.gov/pubmed/37174359
http://dx.doi.org/10.3390/foods12091820

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10178523/
https://www.ncbi.nlm.nih.gov/pubmed/37174359
http://dx.doi.org/10.3390/foods12091820

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